Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini

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Creamy, zesty, herby, and texturally delightful—this Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta and Crispy Parmesan Zucchini is a dinner that turns a basic pasta night into a flavorful celebration. Juicy seared chicken in a bright lemony dill Alfredo sauce lays the savory foundation, while a swirl of roasted red pepper feta adds a smoky tang. Paired with crunchy zucchini rounds crusted in parmesan, each bite brings something new to the table.

What makes this dish a favorite in our house is the layered experience. It doesn’t just rely on the pasta and sauce combo. The cool whipped feta creates a beautiful contrast to the warm pasta, and the zucchini chips? They never make it to the leftovers.

Why You’ll Love This Lemon Dill Chicken Alfredo

This recipe is a marriage of creamy comfort and sharp, fresh accents. The brightness of the lemon and dill lifts the richness of the Alfredo, making it feel indulgent without being heavy. The roasted red pepper whipped feta lends a Mediterranean flair, and the zucchini brings in a much-needed crispy crunch that makes the whole dish feel dynamic.

If you’re someone who gets bored halfway through your plate, this one keeps you excited until the last bite.

What Kind of Pasta Should I Use?

Fettuccine is classic for Alfredo, but this recipe works well with penne, rigatoni, or even tagliatelle. You want a pasta that has enough surface area or curves to catch all that luscious sauce. Just avoid very thin pastas like angel hair; they can get lost in the mix and turn mushy under the creamy weight.

Ingredients for the Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini

When making this dish, it’s all about balance and layering. Every ingredient brings something essential, from creaminess to crunch, brightness to savoriness.

• Chicken breast
• Fettuccine
• Heavy cream
• Fresh dill
• Lemon juice + zest
• Parmesan cheese
• Butter
• Garlic
• Roasted red peppers
• Feta cheese
• Olive oil
• Zucchini
• Panko breadcrumbs
• Salt & pepper

The chicken gives us the juicy protein we need to make this a meal. Fettuccine acts as the canvas, heavy cream and parmesan form the rich sauce, while fresh dill and lemon bring that bright pop of flavor. Butter and garlic offer a savory backbone. The whipped feta, made with roasted red peppers, adds complexity and tang. Zucchini and panko are there for that craveable crispiness.

How To Make the Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini

Step 1: Sear the Chicken

Season the chicken with salt and pepper, then sear it in olive oil over medium heat until golden and fully cooked. Set aside to rest before slicing.

Step 2: Make the Alfredo Sauce

In the same pan, melt butter and sauté garlic. Stir in heavy cream and bring to a simmer. Add lemon zest, juice, parmesan, and chopped dill. Simmer until slightly thickened.

Step 3: Cook the Pasta

Boil the fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water before draining.

Step 4: Blend the Whipped Feta

In a food processor, blend feta, roasted red peppers, a drizzle of olive oil, and a splash of cream until smooth and fluffy.

Step 5: Crisp the Zucchini

Slice zucchini into rounds. Dip into a mixture of panko, parmesan, and olive oil, then bake or air fry until golden and crispy.

Step 6: Assemble

Toss the pasta with the lemon dill Alfredo sauce. Plate it up with sliced chicken, dollops of whipped feta, and crispy zucchini on the side or scattered on top. Serve immediately.

How to Serve and Store Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini

This hearty dish feeds about 4 people generously, especially with the addition of crispy zucchini and whipped feta on the side. To serve, plate the pasta with sliced chicken on top, a generous dollop of whipped feta swirled in, and a handful of parmesan zucchini either around or layered over the dish. It’s best enjoyed hot so everything stays creamy and crisp.

If you have leftovers, store the pasta and chicken separately from the zucchini to keep the textures right. The Alfredo and pasta can be kept in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk. The zucchini can be crisped back up in the air fryer or oven.

What to Serve With Lemon Dill Chicken Alfredo?

Garlic Bread with a Herby Twist

A slice of garlic bread brushed with lemon zest and chopped dill echoes the flavors of the main dish while adding crunch and buttery warmth.

Simple Arugula Salad

A peppery arugula salad tossed in lemon vinaigrette cuts the richness and brightens the plate.

Roasted Asparagus

Tender roasted asparagus with a sprinkle of parmesan complements the dish beautifully and adds a touch of green.

Chilled White Wine

A crisp white wine like Sauvignon Blanc or Pinot Grigio is the perfect sip between creamy bites.

Sparkling Lemonade

For a non-alcoholic option, try sparkling lemonade with a few cucumber slices.

Balsamic Glazed Carrots

Sweet and tangy, they offer a nice contrast and pair especially well with dill-forward dishes.

Warm Ciabatta Rolls

Light and chewy, ciabatta rolls are great for soaking up any leftover Alfredo sauce.

Want More Chicken Dinner Ideas with a Twist?

If you loved this Lemon Dill Chicken Alfredo, you might enjoy these flavor-packed recipes too:

• Creamy Lemon Chicken Ricotta Meatballs with Spinach Garlic Orzo for a comfort-forward meal with a citrusy punch.

• Cheeseburger Sliders with Hawaiian Rolls that combine sweet, savory, and cheesy in the perfect party bite.

• Garlic Parmesan Chicken and Potatoes for a one-pan dinner bursting with flavor and ease.

• Crispy Buttered Ranch Chicken if you’re craving crunch with bold seasoning.

• One Pot Creamy Cajun Sausage Pasta for a smoky, spicy alternative to your Alfredo rotation.

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Let me know in the comments if you tried a different herb or used grilled chicken instead. Did you pair it with another veggie? I love seeing how you all put your own twist on these creations.

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Conclusion

Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is anything but ordinary. It’s cozy yet fresh, indulgent yet balanced. The harmony of textures and brightness of flavors makes this a stand-out dinner that’s perfect for a cozy night in or even entertaining guests. Add it to your rotation and watch it become a go-to favorite.

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